Sesame Peanut Noodles
Chilled wheat noodles tossed in a creamy sesame-peanut sauce with crisp cucumber and scallions—a refreshing, protein-rich vegetarian main or side.
What makes this version special is the balance. A little warm water loosens the sauce so it clings to every strand, while grated garlic and ginger add a gentle hum of heat. Thinly sliced cucumber and scallions go in at the end for crunch, and a shower of toasted sesame seeds and crushed peanuts finishes each bowl with texture.
It's a forgiving recipe: use whatever long noodles you have, adjust the sweetness or chili to taste, and serve it cold or at room temperature. Leftovers hold up beautifully for lunches, making it a dependable addition to your rotation of cold noodle dishes.
Ingredients
- 12 ounces dried wheat noodles (such as lo mein or thin spaghetti)
- 1/3 cup natural creamy peanut butter
- 3 tablespoons Chinese sesame paste (or tahini)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon honey or maple syrup
- 1 tablespoon toasted sesame oil
- 1 teaspoon grated fresh ginger
- 1 small garlic clove, grated
- 3–4 tablespoons warm water, as needed
- 1/2 teaspoon chili crisp or sriracha (optional)
- 1 English cucumber, halved, seeded, and thinly sliced
- 3 scallions, thinly sliced on the diagonal
- 2 tablespoons toasted sesame seeds
- 1/4 cup roasted peanuts, lightly crushed
- Fresh cilantro leaves, for serving (optional)
Instructions
- Bring a large pot of water to a boil. Cook the noodles according to the package directions until just tender. Drain and rinse under cold running water until completely cool, then drain well again.
- While the noodles cook, whisk the peanut butter, sesame paste, soy sauce, rice vinegar, honey or maple syrup, sesame oil, ginger, and garlic in a large bowl until smooth.
- Add warm water one tablespoon at a time, whisking after each addition, until the sauce is pourable and coats the back of a spoon. Stir in the chili crisp or sriracha, if using.
- Add the cooled noodles to the bowl and toss with tongs until every strand is evenly coated. If the sauce seems thick, add another tablespoon of warm water.
- Fold in the cucumber and half the scallions. Taste and adjust with more soy sauce, vinegar, or sweetener as needed.
- Transfer to a serving bowl or divide among plates. Top with the remaining scallions, toasted sesame seeds, crushed peanuts, and cilantro, if using. Serve cool or at room temperature.
Cook’s tips
- Rinse the noodles thoroughly under cold water to stop cooking and remove surface starch so the sauce clings without gumming up.
- If your peanut butter is unsalted, start with 2 tablespoons soy sauce and add more to taste.
- For a looser, dressing-like sauce, whisk in an extra tablespoon of warm water just before tossing.
Substitutions
- Sesame paste: tahini works well; add an extra 1/2 teaspoon toasted sesame oil for a stronger sesame note.
- Peanut butter: almond or cashew butter can replace it, though the flavor will be milder.
- Wheat noodles: rice noodles or soba can be used; cook according to package directions and rinse well.
Storage & reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days; refresh with a splash of warm water and a squeeze of lime before serving.
Frequently asked questions
Can I make sesame peanut noodles ahead of time?
Yes. Prepare the sauce and noodles, keep them separate, and toss just before serving for the best texture. If already mixed, it keeps for up to 3 days; revive with a little warm water.
What can I use instead of Chinese sesame paste?
Tahini is the closest substitute. It's a bit thinner and more bitter, so add an extra 1/2 teaspoon toasted sesame oil and taste before adjusting the sweetener.
Are these noodles spicy?
Only if you add the optional chili crisp or sriracha. The base sauce is mild, nutty, and tangy.
Can I add protein to this dish?
Absolutely. Pan-fried tofu, tempeh, or shelled edamame are great vegetarian additions. For pescatarians, cooked shrimp or flaked smoked salmon work well too.
